Cook onion and celery in butter in large skillet until tender. Stir in beans, salt, tomato sauce, pepper sauce and water; heat thoroughly. Serve over hot rice. *Any type of bean may be substituted. Each serving provides: * 212 calories * 8 g. protein * 3 g. fat * 40 g. carbohydrate * 1 g. dietary fiber * 5 mg. cholesterol * 962 mg. sodium Source: Stretching Your Budget With Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Serving (928g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 46 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 4.1mg||1 %|
|Sodium 2985.2mg||103 %|
|Potassium 1936.4mg||51 %|
|Total Carbohydrate 69.3g||20 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 58.6g|
|Protein 11.3g||16 %|
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Calories per serving: 347
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